Best Ever Butter Cream Frosting Recipe -
Best Ever Butter Cream Frosting Recipe

Best Ever Butter Cream Frosting

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"This frosting it the best you will ever taste. It is so creamy and just tastes great on any cake."

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Ingredients Edit and Save

Original recipe makes 1 frosting for 1 - 9x13 inch cake Change Servings


  1. Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. Will take about 15 to 20 minutes of beating after adding the milk. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.
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Reviews More Reviews

Most Helpful Positive Review
Mar 07, 2003

This is a great receipe, it was easy and it tastes like ice cream. I don't know what problems everyone was having but the butter has to be room temp, the milk has to be cooled and added slowly and it needs to be whipped about 10 to 15 minutes. If you make the receipe correctly it will be good! Also white sugar means granulated sugar.

Most Helpful Critical Review
Dec 19, 2002

I hate to write negative reviews, but after preparing this frosting, I had no choice. This is NOT a buttercream frosting! This frosting tasted like whipped lard. If you are looking for a REAL butter cream frosting, then this is not the recipe for you.


121 Ratings

Oct 13, 2006

I followed the recipe to a tee and this came out perfectly! It's just like the professionally-made buttercream that was on my wedding cake. One tip: My icing seemed to have creamed together after about 5 minutes, and I considered stopping beating it. However, I'm glad I FOLLOWED THE RECIPE and beat it for 20 minutes, because the consistency was much creamier and more consistent!

Apr 04, 2007

This is some of the best tasting icing I have ever made but, in spite of that, I can only rate it with 3 stars. I was looking for a recipe for whipped cream frosting and happened upon this. In spite of the mixed reviews, I couldn't resist. The frosting is really fluffy and is not overpoweringly sweet at all. But I couldn't make it stop separating and I beat it with commercial-grade mixer for 25 min. Finally, I ended up allowing it to sit for an hour and then draining the liquid off (over a half cup) and beating it again. This time it fluffed right up and stayed that way. My family thought that it was wonderfully tasty and, in light of that, I will probably make it again. I would be afraid to frost a cake and take the cake to a function because it really does need to be refrigerated. Also, I had to double the recipe to have enough to ice a layer cake. (Admittedly, we like lots of frosting though).

Mar 18, 2008

If I should have given this recipe a big fat 0(zero) but could not continue without a rating. It had no flavor. If it had any flavor at all it tasted more like lard than butter. Will never make it again.

Nov 22, 2005

This was the best buttercream frosting I had ever tasted. I followed the advice of some of the other raters that suggested mixing the flour and milk before putting on the heat. I cooked it until it was starting to thicken (but not thick enough to form a ball, pourable thick). And instead of 1 cup of sugar I used 1 1/4. It turned out perfect and everyone loved it. It was so heavenly that it melted in your mouth. I would recommend this recipe and will definitely use it from now on when I want a buttercream frosting.

Dec 20, 2006

I would like to think I'm a fairly good cook but this recipe made me feel the likewise. Nothing I did could bring this mixture together!!! I even tried adding extra icing sugar, but once the mixer got turned off it all separated!!!

Nov 07, 2003

I was dissapointed with this recipe. It almost tasted like eating pure butter and sugar. Try using 1/2 a cup of butter and 1/2 a cup of shortening instead of a whole cup of butter. I also found that adding the whole 3/4 cup of milk made it too thin in texture. This recipe was a waste of my time and ingrediants.


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  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 80 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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